Prepare the chives: Cut about 1.5 inches off the bottom of the garlic chives and discard. Wash them thoroughly to remove any dirt, then dry the chives completely.

Chop and mix: Cut the chives into small pieces, just under 1 cm long, and place them in a mixing bowl. Add salt, sugar, soy sauce, baking soda (if using), white pepper, oil, and garlic. Mix until well combined and let it sit for at least 20 minutes for the flavors to meld.

Make the dipping sauce: In a separate bowl, combine vinegar, water, and 1 tablespoon of sugar. Stir until the sugar dissolves, then mix in the remaining ingredients for the dipping sauce, blending until combined.

Prepare the batter: In a pot, add water, rice flour, and tapioca starch. Stir well until there are no lumps. Turn the heat to low and stir constantly until the mixture thickens to a Greek yogurt consistency. Remove from heat and break any lumps that might form.

Combine: Off the heat, gently stir the chive mixture into the batter until everything is well combined. This should become a thick and fragrant dough.

Prepare the cake pan: Grease a 7-inch round cake pan with oil and line the bottom with parchment paper. Carefully pour the batter into the pan, smoothing the top for even cooking.

Steam: Preheat your steamer with boiling water. Once ready, steam the dumplings for 15-20 minutes, or until fully cooked through. The internal temperature should reach at least 190°F.

Cool and cut: Allow the dumplings to cool completely, or chill them until you're ready to serve. Use a greased sharp knife to cut them into bite-sized pieces.

Fry: In a non-stick pan, heat enough oil to cover the dumplings halfway. Fry them until they are golden brown and crispy on both sides, creating that perfect crunch.

Serve: Present the crispy dumplings hot alongside the prepared dipping sauce for a delightful experience.